20-Minute Balsamic Mushroom & Spinach Pasta

Składniki

8 ounces whole-wheat fettuccine or linguine

4 tablespoons extra-virgin olive oil, divided

1 pound cremini mushrooms, sliced (about 6 cups)

1 ½ tablespoons thinly sliced garlic

3 ounces baby spinach (about 3 cups)

3 tablespoons balsamic vinegar

2 teaspoons Worcestershire sauce, preferably vegetarian

¾ teaspoon salt

½ teaspoon ground pepper

¼ cup chopped fresh basil

6 tablespoons chopped roasted unsalted pistachios

Wskazówki

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water.

Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until well-browned, about 10 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach; cook, stirring constantly, until wilted, about 1 minute.

Reduce heat to medium-low; stir in balsamic vinegar, Worcestershire, salt, pepper and the remaining 2 tablespoons oil. Add the pasta and toss to coat. Stir in the reserved 1/4 cup cooking water. Remove from heat. Stir in basil and sprinkle with pistachios.

Wartości Odżywcze

• Kalorie: 276 kcal
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 0 g
• Sód: 332 mg
• Węglowodany Całkowite: 35 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 5 g
• Białko: 10 g